Taco-Filled Peppers Recipe

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Taco-Filled Peppers
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Ingredients
8
Count
Nutrition
414
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
  2. Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
  3. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.07 Kcal (1734 kJ)
Calories from fat 212.01 Kcal
% Daily Value*
Total Fat 23.56g 36%
Cholesterol 95.19mg 32%
Sodium 718.28mg 30%
Potassium 950.63mg 20%
Total Carbs 22.23g 7%
Sugars 6.11g 24%
Dietary Fiber 6.59g 26%
Protein 31.59g 63%
Vitamin C 101.1mg 168%
Iron 3.1mg 17%
Calcium 210.9mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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